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Lentil Squash Soup

Serves 6 | Prep Time 10 minutes | Cook Time 1 hour

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Lentil Squash Soup


1 medium butternut squash, leave whole

30 ounces Eden Lentils w/Onion & Bay Leaf, 2 cans, do not drain

2 tsp Eden Shoyu Soy Sauce, or to taste

1 medium onion, diced

1/2 cup carrots, diced

2 Tbsp Eden Extra Virgin Olive Oil

2 Tbsp fresh parsley, minced


Bake the squash whole at 400° for 45 minutes or until tender. Remove squash from the oven and slice in half lengthwise. Remove the seeds and skin. Heat the oil in a medium pot and sauté the onions for 2 to 3 minutes. Add the carrots and sauté 2 minutes. Cut the squash into chunks and place in the pot with the lentils. Add enough cold water to desired consistency. Cover and bring to a boil. Reduce the flame and simmer for 15 minutes. Season with shoyu and simmer another 5 minutes. Mix in the parsley and serve.

Nutritional Information

Per serving: 182 calories, 5g fat (24% calories from fat), 10g protein, 24g carbohydrate, 6g fiber, 0mg cholesterol, 346mg sodium

Related Recipes

American, Beans, Good/High Fiber, Good/High Protein, Japanese Food, Macrobiotic, No Sweetener Added, Oils, Soup, Chili & Stews, Vegan

©2015 Eden Foods, Inc.